Process of making soft peanut candy.



LITTLE J. GREEN'AND HENRY HEYN, 'OF MARSHALLJTEXAS:

PROCESS OF HAKINGdSOFT PEANUT CANDY.

Application filed Jiily 6,

To all whom it may concern:

Be it known that-we, Lrr'rnn .lmnis GREEN and HENuY HEYN, citizens or the United States, resid ing at Marshall, in the county of Madison and State of Texas, haveinvented new and useful improvements in Processes of Making Peanut (Kandy, of which the iollowing is a specification.

This invention relates to the process, of making pennut candy by using-water, and has for its object, to make a peanut candy that is soft and lirni, that can be used, handled, shipped, stored and sold at all scan sons of the year and in all climates and temperatures without hecoming spoiled, decayed, sticky or melting.

Inniaking peanut candy heretofore by using sugar, peanuts and glucose the article could only he used handled shipped or stored in certain temperatures and climntes, because of the i nju'rious effects of warm r cold tem perntures upon it.

Our process of marking soft-peanut candy consists in the 'use of the [ollowin in redients. combined in the b Specification of Letters Patent.

Patented Aug. 27, 1907. 1906. set-in to. 325,043.

hundred and seventy live and two hundred and ninety five degrees Fahrenheit scale, being thoroughly mixed by agitation while cooking and when theabove temperature has been reached in the cooking of the ingredients pour into and thoroughly mix with the ingredients, hy agitation four pounds of water, 51nd the ingredients ziro taken from the cooking vessels and :tllowcd to cool and the process is completed. This has the effect of suddenly reducing the temperature of the ingredientsoi which the candyis composed and retains in any and all temperatures.

We claim:

'lho herein dosr'l'lhcd process of making peanut candy by using twenty pounds of white granulated sugar, twenty pound of yellow clarified sugar, enough pure water-to dissolve the shove amount of sugar, ten pounds of glucose, twenty live pounds of peanuts, cooked to between lwo hundred and seventy live and two hundred and ninety five degrees Fuhwnheit. scale; and x'hcndhis degree has heen reached in the cooking of 'the ingredients, pouring into and mixing witlrlhom lo nn'iiiitlon four pounds of water, subsf'intinlly as descrlhedi L.' ,l. GREEN. HENRY lllCYN.

\\'it messes \V. \l'. minor, 0. ll. mason-mun.

causes the candy to he of a sol'tdirm nature which it 

